Pastificio Pirro's pasta is the result of an accurate production process, driven by the constant search for quality and respect for the tradition of the Italian taste. Cooking time 12 min.

The Calabrian region in southern Italy is home to Pirro, an artisanal producer of dried pasta whose many shapes and flavors have distinguished this line from all others. This is an all-natural egg Pasta made in the shape of rolled diamonds tha has a texture that wraps around sauces and cheeses.

Le Veneziane Gluten Free Spaghetti is made only of corn flour. This brand is favored by chefs as the best substitute for wheat-flour pasta because of the superior flavor and texture.  Le Veneziane corn pasta can be used in any recipe calling for spaghetti. It cooks in 9-10 minutes.

A flavorful pellet-shaped pasta, fregola is often called Sardinian couscous because of its small pellet shape. Very popular now on restaurant menus, fregola is delicious in seafood sauces, in cold salads, or in soups. This standard, medium-sized fregola is just right for all applications.

Wide, flat, ribbon pasta dried in nests,   this DelVerde pasta is made in the Majella National Park in Abruzzo. DelVerde’s mission is to create high-quality products while respecting the environment, using a combination of Old World traditions and modern technology. Pappardelle is dried in nidi, or nests, to preserve the long, flat ribbons and cooks in  7 minutes. Pappardelle can be served with game sauces like rabbit or with a sauce of heavy cream or panna, sauteed mushrooms, and a sprinkle of parsley.

A medium-length quill shape with ridges, this popular shape by artisanal-maker Setaro goes well with many sauces. Try it with sauces containing ham or prosciutto, mushroom, tomato or meat . It works well in baked pasta dishes. Cooks in 10-12 minutes.

Long, flat, thin strands of egg noodle are made with the exacting care that Spinosi puts into all its artisanally-made pastas. Tagliolini, just 2 centimeters wide, is delicate. Simple butter, oil, and sage sauces, or chopped fresh tomatoes, basil, and browned garlic make beautiful accompaniments for this cut. Cooks in 1 minute.

Wide ribbons of delicate egg noodles are made by Spinosi of whole fresh eggs and durum wheat semolina. The pasta shape is wide but delicate and light.  Pappardelle is the classic accompaniment to beef or game-based sauces, such as rabbit, or sausages with red and yellow peppers. This pasta cooks in 1 to 2 minutes.